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iamge 1

Khao Mok Gai

Author- Admin

iamge 1


2 Tsps. Finely-minced Garlic

2 Tsps. Minced Ginger

2 Tsps. Turmeric Powder

1 Tsp. Clove Powder

1 Tsp. Cinnamon Powder

1 Tsp. Cardamom Powder

1 Tsp. Salt

1 Tsp. Sugar

½ Cup Milk

50 g Fried Shallot Oil

2 Pieces of Chicken Drumsticks and 2 Pieces of Chicken Thighs

½ Cup Vegetable Oil

300 g Rice

2-3 Bay Leaves

1 Tsp. Fried Shallots

530 g Soup

1/3 Cup Vinegar

½ Cup Sugar

½ Tbsp. Salt

1 Tbsp. Pounded Green Bird’s Eye Chilli

1 Tbsp. Pounded Green Chilli

1 Tbsp. Pounded Garlic

1 Tbsps. Pounded Pickled Garlic



First, you need to deep-fry the sliced shallots in enough oil and retain the oil for marinating purpose. Keep the fried shallots for later. Meanwhile, wash and soak 300 grams of rice for later.



Now, for marinating the chicken, mix 2 teaspoons of finely minced garlic, 2 teaspoons of minced ginger, 2 teaspoons of turmeric powder, 1 teaspoon of clove powder, 1 teaspoon of cinnamon powder, 1 teaspoon of cardamom powder, 1 teaspoon of salt, 1 teaspoon of sugar, ½ a cup of milk and 50 grams of fried shallot oil.



Add in 2 pieces of chicken drumsticks and 2 pieces of chicken thighs and mix them well with the spices. Leave it for marinating for at least 3 hours or overnight so that the flavour seeps into the chicken.



Once the chicken is completely marinated, heat ½ a cup of vegetable oil in a pan and cook the marinated chicken pieces.



Once the chicken pieces are half cooked, add in the soaked rice and mix it well to combine with the spices. Add 2-3 bay leaves and 1 teaspoon of fried shallots to enhance its flavor and aroma. Stir the rice gently. Put the mixture in the rice cooker, add in 530 grams of soup as you like and cook over medium heat.



Heat a pan on a medium flame and add in 1/3 cup of vinegar, 1/2 a cup of sugar, 1/2 a tablespoon of salt, 1 tablespoon of pounded green bird’s eye chilli, 1 tablespoon of pounded red chilli powder, 1 tablespoon of pounded garlic and 1 tablespoon of pickled garlic. Simmer it for 1-2 minutes.
Serve the Thai Khao Mok Gai on a plate with sliced cucumber and green chilli sauce.



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